Sprial ham Can it be done?

[troystr68]

My father in law has one he wants me to smoke for him this weekend, Can it be done? Tips suggestions? I am entering uncharted territory with this one so I figured I would ask here. Thanks guys!!!
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life is too short to be in a hurry Slow down and enjoy the ride!

[Markbb]

Sure it can be done just think of your smoker as a wood burning oven it'll work, cook or should I say heat up for a couple to three hours and you have your self a real tasty ham

[Ranucci's Big Butt]

Yeah, my dad does them all the time and they come out great.
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Alex

Ranucci's Big Butt BBQ
www.ranuccis.com
www.bigbuttbbq.com

[hawki]

I believe spiraled hams are already cooked. Like said above, you really only have to heat it up.

[kickassbbq]

Heck yes!!!!!!
Put it in your smoker, smoke it for a few hours, put on a Glaze every 15 minutes for the last hour and you got a GREAT Ham!!!!! with smokey flavor.
Smoke On!!!!!!
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Smoke On!!!!!!
www.kickassbbq.com

[Harry Nutczak]

keep the temps low, real low, you are just re-heating this thing and they are usually held together with a plastic netting. leave the netting on so it does not fall apart.

I like to use apple cider (not apple juice) to let my meat soak for at least 1 day, and I have also injected cider into the fatty areas of the ham, but never into the meat.

Cloves, Cloves, & more Cloves ( whole ) sitting in that cider and inserted into the meat. or you could make a spice bag and boil those cloves in the cider to get that flavor in the liquid better and then a soak when the liquid is cool.

I am not a glaze type of person, but I have packed the outside with dark-brown sugar and used a propane torch to candy it after the soak, but before the addition of heat.

Baste often with the cider in the pan and it will create a very excellent flavor thin bark.

One more thing!!! do not get a cheap crappy ham such as "Cooks Brand" I am preferential to the Hillshire farm product myself. Always the butt portion and never a bony shank cut to look like butt.

John Morrell also has a decent product, but the absolute fave is "Fleur De lis" it is a pressed ham that resembles a prosciutto but it may not be available in a spiral slice, but they can be obtained boneless and semi-boneless which make it very nice to slice. And it is similar to a dry-cured ham. it isn't real watery like most. I get those for the restaurant for sandwich meat and they rock!!
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[Bedlam BBQ]

I did Alien's Cherry Ham recipe on Easter with a store-bought smoked spiral sliced ham -- it came out great. 4 hours at 225 and just follow the recipe for the rest of it.
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Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

[vtbbq]

I did one for Easter. I wouldn't leave the netting on. There's really no need since they don't actually spiral cut all the way to the bone so it holds itself together. I injected mine with a mix of maple syrup, honey, and Jameson whiskey, and basted with the same near the end. I also sprinkled on brown sugar and cinnamon. Mine was an 8 lb ham took about 4 hours at aprox. 225 to get to an internal temp of 150. I cooked it with lump coal and used two hickory chunks during the cook to add a little extra smoke (one at the beginning and one half way through)
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[Mike Lawry]

I always do my spiral hams from the virtual weber bullet site recipe.Its solid + I dont think anyone here will object to me putting the recipe link here.


http://www.virtualweberbullet.com/ham2.html




Good luck


Mike Lawry